I did a few searches here on this, but didn't see anything relevant. I've read that frying bacon at temps of 350°F and above will cause formation of nitrosamines, most of which are known carcinogens. At 275°F and below this is not the case. Bacon that is well-done or burned can be harmful to ones health? I've never heard of this until I recently read about it. What I got out of it is, either fry the bacon lower and slower in a frying pan or bake in the oven at 275°F. Am I understanding this correctly?